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<p class="MsoNormal"><span style="font-family: arial,helvetica,sans-serif;">CREAMY CHICKEN-WALNUT-RAISIN SALAD</span></p>
<p class="MsoNormal"><span style="font-family: arial,helvetica,sans-serif;">1 large cooked left-over chicken breast--</span></p>
<p class="MsoNormal"> <span style="font-family: arial,helvetica,sans-serif;">cooled, skinned, de-boned and cubed</span></p>
<p class="MsoNormal"><span style="font-family: arial,helvetica,sans-serif;">1 large cooked left-over chicken thigh--</span></p>
<p class="MsoNormal"><span style="font-family: arial,helvetica,sans-serif;">cooled, skinned, de-boned and cubed</span></p>
<p class="MsoNormal"> </p>
<p class="MsoNormal"><span style="font-family: arial,helvetica,sans-serif;">1/2 to 2/3 cup mayonnaise (depending on dryness of chicken)</span></p>
<p class="MsoNormal"><span style="font-family: arial,helvetica,sans-serif;">2 tsp spicy brown mustard</span></p>
<p class="MsoNormal"><span style="font-family: arial,helvetica,sans-serif;">2 tsp agave syrup</span></p>
<p class="MsoNormal"><span style="font-family: arial,helvetica,sans-serif;">1 tsp cider vinegar</span></p>
<p class="MsoNormal"><span style="font-family: arial,helvetica,sans-serif;">1/2 tsp salt (or to taste)</span></p>
<p class="MsoNormal"><span style="font-family: arial,helvetica,sans-serif;">1/2 tsp fresh cracked black pepper</span></p>
<p class="MsoNormal"><span style="font-family: arial,helvetica,sans-serif;">1/2 cup finely chopped celery</span></p>
<p class="MsoNormal"><span style="font-family: arial,helvetica,sans-serif;">1/3 cup finely diced sweet white onion</span></p>
<p class="MsoNormal"><span style="font-family: arial,helvetica,sans-serif;">1/3 cup walnuts, diced</span></p>
<p class="MsoNormal"><span style="font-family: arial,helvetica,sans-serif;">1/4 cup raisins, any color (or assorted)</span></p>
<p class="MsoNormal"><span style="font-family: arial,helvetica,sans-serif;">1 tbsp sweet pickle relish</span></p>
<p class="MsoNormal"><span style="font-family: arial,helvetica,sans-serif;">1/2 tsp smoked paprika</span></p>
<p class="MsoNormal"> </p>
<p class="MsoNormal"><span style="font-family: arial,helvetica,sans-serif;">2 Campari tomatoes, sliced into quarters (for garnish)</span></p>
<span style="font-family: arial,helvetica,sans-serif;">1 small leaflet of fresh tarragon leaves (for garnish)</span>
<p class="MsoNormal"><span style="font-family: arial,helvetica,sans-serif;"> </span></p>
<p class="MsoNormal"><span style="font-family: arial,helvetica,sans-serif;">Cut the chicken into 1” cubes. Place it in your food processor with 1/2 cup of the mayonnaise, the mustard, agave syrup, vinegar, salt and pepper. Pulse until pulverized and creamy. Give it a taste. If the texture is too dry, add more mayonnaise and pulse.</span></p>
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<p class="MsoNormal"><span style="font-family: arial,helvetica,sans-serif;">Transfer to a medium serving bowl. Add the celery, onion, walnuts, raisins and relish. Mix with a spoon until well blended. Push the top around and up to form little peaks and valleys.</span></p>
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<p class="MsoNormal"><span style="font-family: arial,helvetica,sans-serif;">Arrange the Campari tomato slices around the inner rim of the bowl, plant the small leaflet of tarragon into the middle and dust with smoked paprika.</span></p>
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<p class="MsoNormal"><span style="font-family: arial,helvetica,sans-serif;">Chill for at least an hour.</span></p>
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<p class="MsoNormal"><span style="font-family: arial,helvetica,sans-serif;">Serve with slices of whole-grain bread.</span></p>
